Harissa-Fig Chicken and Golden Halloumi Rice

Name: Harissa-Fig Chicken and Golden Halloumi Rice with Garden Greens
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 unit(s) Chicken Breasts; 1 unit(s) Halloumi Cheese; ¾ cup Basmati Rice; 1 unit(s) Red Onion; 1 unit(s) Mini Cucumber; 56 g Spring Mix; 7 g Parsley; 2 tbsp Fig Spread; 1 tbsp Red Wine Vinegar; 1 tbsp Harissa Spice Blend; 1.5 tsp Cumin-Turmeric Spice Blend; 2 unit(s) Chicken Broth Concentrate; 2 tbsp Unsalted Butter*; ¼ tsp Sugar*; 3 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Garden Greens

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Smoky harissa and sticky fig spread pair up to drive the flavours of this chicken dinner. Crispy seared halloumi adds extra flavour and protein while golden herbed rice lays the perfect foundation for this trip to flavourtown!

Tags:

New

Allergens:

Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time12 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Halloumi Cheese

¾ cup

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Mini Cucumber

56 g

Spring Mix

7 g

Parsley

2 tbsp

Fig Spread

1 tbsp

Red Wine Vinegar

1 tbsp

Harissa Spice Blend

1.5 tsp

Cumin-Turmeric Spice Blend

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

¼ tsp

Sugar*

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1170 kcal

Fat62 g

Saturated Fat28 g

Carbohydrate83 g

Sugar12 g

Dietary Fiber5 g

Protein68 g

Cholesterol295 mg

Sodium1910 mg

Trans Fat1 g

Potassium1150 mg

Calcium750 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Medium Bowl

•Small Bowl

•Strainer

Cooking Steps

Peel, then cut onion into 1/4-inch pieces.
Heat a medium pot over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, 1tbsp (2 tbsp) butter and three-quarters of the onions. Cook, stirring often, until softened, 2-3 min.
Add rice and Cumin-Turmeric Spice Blend. Stir to coat.
Add 1 1/4 cups (2 1/2 cups) water and half the broth concentrate. Bring to a boil over high heat.

Once boiling, reduce heat to low. Cover and cook rice until tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.
While rice cooks, finely chop remaining onion.
Thinly slice cucumber.
Roughly chop parsley.
Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
Add cucumber and remaining onions. Toss to coat. Set aside.

Pat chicken dry with paper towels.
Combine chicken, Harissa Spice blend and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet. Spread half the fig spread over top.

Roast chicken in the middle of the oven until cooked through, 12-14 min.**
Remove pan from heat. Add remaining vinegar, remaining fig spread, remaining broth concentrate, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Return pan to heat. Cook, stirring often, until sauce is glossy and slightly thickened, 1-2 min. Transfer sauce to a small bowl. Cover to keep warm.
Carefully rinse out the pan.

Cut halloumi into 1/4-inch-thick slices.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. Cook until golden-brown, 2-3 min per side.
Transfer halloumi to a cutting board, then cut into 1/4-inch pieces.